Recipe Source: PF
  • 100
  • 1
  • Serving Measure: CUP
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1 cup or 6.72 oz
  • Nutrition Link: 80366
  • Food Category: Vegetarian
  • HACCP Process Category: Complex


Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Recipe source: Chef Ann Foundation Plant Forward

    Fresh pineapple yields 54%
    Carrots yield 76%
    Green onions yield 83%

  • Preparation Instructions:

    1. Cook rice in steamer and cool prior to adding to recipe.
    2. Scramble eggs and cool prior to adding to recipe.
    3. Heat oil in skillet.
    4. Saute green onion and ginger in oil.
    5. Add carrots and stir fry.
    6. Add tofu and stir fry.
    7. In a separate container, combine chili sauce, soy sauce, miso, sriracha, and vinegar. Add to vegetables and tofu.
    8. Add rice mix and stir fry until rice has absorbed sauce.
    9. Remove from skillet.
    10. Let cool, add cooked/cooled eggs, and frozen peas to cooled rice mix.
    11. Mix all ingredients well and keep cool.
    12. Peel pineapple, dice into small, bitesize pieces and add to cooled rice mixture.
    13. Portion servings into hotel pans. 10.5 lbs., 25 servings per pan.
    14. Reheat in a 350 degree oven for 20-30 minutes.

  • Serving Instructions:

    Serving size = 1 cup

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 1 Calories: 196.73
Dark Green: 0 Milk: 0 Sat. Fat: 3.74%
Red Orange: 0 Grains: 1 Sodium: 470.56
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

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